Pineapple Enchiladas Enchiladas De Piña Recipes

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PINEAPPLE ENCHILADAS - ENCHILADAS DE PIñA



Pineapple Enchiladas - Enchiladas De Piña image

A quirky twist on regular enchiladas that would suit the fans of pineapple-topped pizza very well. Flour tortillas are filled with pineapple, sour cream and Cheddar cheese, then baked in an enchilada sauce and more cheese.

Provided by Molly53

Categories     Pineapple

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

1 (20 ounce) can crushed pineapple, drained
1/4 cup sour cream
2 cups shredded cheddar cheese, divided
1 (10 ounce) can enchilada sauce, divided (Gebhardt's Chili Gravy, store bought, or your own recipe)
6 (8 inch) flour tortillas

Steps:

  • Preheat oven to 375F (190 degrees C) and spray a 13 x 9 baking pan with cooking spray.
  • In a medium bowl combine pineapple, sour cream and 1 cup cheese.
  • Pour 1/4 cup enchilada sauce in the bottom of baking pan.
  • Fill tortillas with pineapple mixture, roll and place in baking dish.
  • Pour on remaining enchilada sauce and sprinkle with remaining cheese.
  • Cover and bake for 30 minutes.

Nutrition Facts : Calories 419.4, Fat 19.6, SaturatedFat 10.3, Cholesterol 43.8, Sodium 909.4, Carbohydrate 46.7, Fiber 2.8, Sugar 15.4, Protein 14.9

PINEAPPLE-SHRIMP ENCHILADAS



Pineapple-Shrimp Enchiladas image

If you want a slightly sweet seafood variation on enchiladas, this is a quick and easy version using pineapple and shrimp! You can play with the seasonings in the sauce to make it as spicy (or not!) as you'd like. Serve with sour cream, lettuce, or tomato as toppings if desired!

Provided by Rebekah Rose Hills

Time 1h15m

Yield 8

Number Of Ingredients 16

nonstick cooking spray
1 tablespoon extra-virgin olive oil
1 small yellow onion, diced
1 chipotle pepper in adobo sauce, minced
1 tablespoon minced garlic
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground paprika
½ teaspoon dried Mexican oregano
2 (14 ounce) cans tomato sauce
1 (14 ounce) can pineapple chunks, drained with juice reserved
½ (8 ounce) package fresh baby spinach, or to taste
salt and freshly ground black pepper to taste
1 pound uncooked shrimp - peeled, deveined, and chopped
4 (8 inch) flour tortillas
1 cup freshly shredded sharp Cheddar cheese, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
  • Heat oil over medium to medium-high heat in a large, nonstick skillet until hot. Add onion and cook until it begins to caramelize and become tender, 3 to 5 minutes; reduce the temperature if it's cooking too quickly. Add chipotle pepper in adobo, garlic, chili powder, cumin, paprika, and oregano. Reduce heat if needed and stir for 1 more minute until seasonings are fragrant.
  • Add tomato sauce, pineapple chunks, 1 tablespoon pineapple juice, and spinach. Simmer over low heat, stirring frequently, until spinach is wilted. Taste and season with salt and pepper. Adjust other seasonings to your preference.
  • Spread 1/2 to 1 cup of the sauce in a thin layer all over the bottom of the prepared baking dish.
  • Add raw shrimp to the remaining sauce. Simmer until shrimp are bright pink on the outside and the meat is opaque, about 3 minutes.
  • Lay a tortilla on a baking sheet and fill with the pineapple-shrimp filling. Roll up carefully and set into the baking dish, seam-side down. Finish filling remaining tortillas and arranging in the baking dish, reserving about 3/4 cup of filling. Spread the remaining filling over the enchiladas and sprinkle evenly with Cheddar cheese.
  • Bake in the preheated oven until sauce is bubbly and cheese is melted, about 30 minutes. Remove from oven and allow to sit for 15 to 20 minutes before serving.

Nutrition Facts : Calories 263.6 calories, Carbohydrate 29.6 g, Cholesterol 101.1 mg, Fat 9.2 g, Fiber 3.7 g, Protein 17.2 g, SaturatedFat 3.9 g, Sodium 854.7 mg, Sugar 11.7 g

PINEAPPLE-BLACK BEAN ENCHILADAS



Pineapple-Black Bean Enchiladas image

YOU WILL LOVE this Healthy, Low Fat, High Fiber, Vegetarian, Easy to make, And TASTE SO GOOD Recipe. IT got me into the Pillsbury Bake-Off as a Top-100 finalist!! You can also see and vote for this recipe at http://www.pillsbury.com/Bakeoff/AFR/finalist_recipes.asp?tab=6 Be assured--I got approval from Pillsbury prior to submitting and promoting this recipe!! :) Pillsbury describes the recipe as "Traditional enchiladas take a healthful vegetarian twist in a sassy dish filled with fruity flavors" ENJOY!!

Provided by mrib9329

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

2 teaspoons vegetable oil
1 large yellow onion, chopped (about 1 cup)
1 medium red bell pepper, chopped (about 1 cup)
1 (20 ounce) can pineapple tidbits, drained
1/3 cup pineapple juice, reserved
1 (15 ounce) can progresso black beans, drained, rinsed
1 (4 1/2 ounce) can old el paso chopped green chilies
1 teaspoon salt
1/2 cup chopped fresh cilantro
3 cups shredded low-fat cheddar cheese (12 oz)
1 (10 ounce) can Old El Paso mild enchilada sauce
8 whole wheat flour tortillas (8 or 9 inch)
1/2 cup reduced-fat sour cream
8 teaspoons chopped fresh cilantro

Steps:

  • Heat oven to 350°F Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
  • Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.
  • In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
  • Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.
  • High Altitude (3500-6500 ft): Bake 40-45 minutes, removing foil during last 5 - 10 minutes of baking.
  • Submitted by: Mary Iovinelli Buescher.
  • Bake-Off is a registered trademark of General Mills ©2006.

Nutrition Facts : Calories 307.8, Fat 8.6, SaturatedFat 3.8, Cholesterol 14.8, Sodium 751.4, Carbohydrate 40.8, Fiber 6.2, Sugar 11.1, Protein 17.8

PINEAPPLE ENCHILADAS



Pineapple Enchiladas image

If you like pineapple on pizza, you love this!

Provided by Jessie

Categories     Mexican Recipes

Time 45m

Yield 5

Number Of Ingredients 5

1 (20 ounce) can crushed pineapple
¼ cup sour cream
2 cups shredded Cheddar cheese, divided
1 (10 ounce) can enchilada sauce, divided
6 (8 inch) flour tortillas

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl combine pineapple, sour cream and 1 cup cheese.
  • Pour 1/4 cup enchilada sauce in the bottom of a 9 x 13 inch baking dish.
  • Fill tortillas with pineapple mixture, roll and place in baking dish. Pour on remaining enchilada sauce and sprinkle with remaining cheese.
  • Bake, covered, in preheated oven for 30 minutes.

Nutrition Facts : Calories 537 calories, Carbohydrate 53.6 g, Cholesterol 73 mg, Fat 28.7 g, Fiber 3.3 g, Protein 17.8 g, SaturatedFat 15.8 g, Sodium 577.1 mg, Sugar 16.4 g

PINEAPPLE ENCHILADAS



Pineapple Enchiladas image

If you like pineapple on pizza, you love this!

Provided by JESSIEH

Categories     Mexican Recipes

Time 45m

Yield 5

Number Of Ingredients 5

1 (20 ounce) can crushed pineapple
¼ cup sour cream
2 cups shredded Cheddar cheese, divided
1 (10 ounce) can enchilada sauce, divided
6 (8 inch) flour tortillas

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl combine pineapple, sour cream and 1 cup cheese.
  • Pour 1/4 cup enchilada sauce in the bottom of a 9 x 13 inch baking dish.
  • Fill tortillas with pineapple mixture, roll and place in baking dish. Pour on remaining enchilada sauce and sprinkle with remaining cheese.
  • Bake, covered, in preheated oven for 30 minutes.

Nutrition Facts : Calories 537 calories, Carbohydrate 53.6 g, Cholesterol 73 mg, Fat 28.7 g, Fiber 3.3 g, Protein 17.8 g, SaturatedFat 15.8 g, Sodium 577.1 mg, Sugar 16.4 g

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